Macaroni and Cheese with Cauliflower
Transform your comfort food game with this irresistible recipe for Macaroni and Cheese with Cauliflower, a wholesome twist on a timeless classic. Featuring tender elbow macaroni and nutrient-packed cauliflower florets, this dish is smothered in a velvety, three-cheese sauce made with sharp cheddar, mozzarella, and Parmesan for an indulgent flavor profile. A hint of ground mustard and paprika elevates the taste while a crispy panko breadcrumb topping adds the perfect finishing touch. Perfect as a crowd-pleasing weeknight dinner or a flavorful side dish, this baked mac and cheese is ready in just 45 minutes and sure to become a family favorite. Elevate your pasta night with this creamy, cheesy, and secretly veggie-packed comfort food today!
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Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 2 cups cauliflower florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon ground mustard
- 0.5 teaspoons paprika
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.5 cups panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Add the cauliflower florets to the boiling water during the last 4 minutes of cooking. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
Slowly whisk in the milk, ensuring no lumps form. Cook the mixture, whisking frequently, until it thickens and begins to bubble, approximately 5 minutes.
Reduce the heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses. Continue stirring until the cheese is melted and the sauce is creamy.
Add the ground mustard, paprika, salt, and black pepper to the cheese sauce. Stir until well combined.
Add the cooked macaroni and cauliflower to the cheese sauce and stir to coat everything evenly.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture over the macaroni and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and crispy.
Allow the macaroni and cheese to cool for 5 minutes before serving.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.9 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 664 mg | 51% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
